Features - 3/9 (8)
2
8 The Pioneer Log March 9, 2012 features “I’ve been at LC or 25 years. When you’ve been here or that long they give you a wool blanket and a coee mug.” Joe Yuska, Di- rector o College Outdoors, cer- tainly deserves warm legs and a cup o coee. In his time here, he has helped the program blossom rom a small subsection o Stu- dent Activities to the amazing de- partment it is now, but he didn’t just walk into CO Leadership. Yuska started out as the Assis- tant Director o Student Activities and College Outdoors. “I studied stream ecology at Oregon State, then graduated and got the job. It paid eight grand a year, but you got a ree apartment.” Te hous- ing was equivalent to one o the AD residences, located in Odell. Perspectives with Te Pioneer Log JOE YUSKA of College Outdoors BY KYLE MCCALL Staff Writer When the two departments split, Joe made sure to stay with Col- lege Outdoors, and remains there to this day. In the job, that is. He has since moved o campus. What does the Director o College Outdoors do with his time? “You send a lot o emails, trying to set up assistant leaders or this trip or leaders or that trip. Just yesterday we set up a service project with an LC grad who is the Director o Natural Areas or Washington State. Stu- dents are going to go out and do tree planting and bird watch- ing. Tis is just one example, and there is an incredible amount o organization and planning that goes into putting these trips to- gether.” One o his avorite memories rom the job was a trip they did to the Grand Canyon a num- ber o years back. It was a spring break service trip studying trees within the canyon. “We had to backpack with a ull pack and all sorts o research equipment. And you had to wade in the river, up to your chest in some places. So the whole time, your eet are always wet…Tere was one oreign student who was rom Korea and had served in the military beore coming here. And one day he turns to me and says, ‘Tis is harder than being in the army!’” Now, Yuska takes it a little eas- ier. He spends most o his time doing administrative work, but still leads the occasional outdoors trip to stay in touch with the pro- gram. Last weekend Yuska led a day hike in the Columbia River Gorge, which he says was a gor- geous experience. Be lively at Blossoming Lotus BY MARLY WILLIAMS Staff Writer Blossoming Lotus is a com- pletely vegan restaurant specializ- ing in live, or raw, oods. Tough I’ve been vegetarian or most o my lie, the concept o live ood still reaks me out, so I expected my frst trip to this stylish Northeast Portland restaur ant to be an adven- ture. For slightly sadistic entertain- ment purposes, I also brought along my riend who loves meat al- most to a religious extent. He’s one o those people who passionately reuses to accept anything less than steak as real nourishment. Tings pretty much went as I expected: I ound it all a little bizarre, but en- joyed my meal and let the restau- rant eeling healthy and satisfed. He harassed the waitress, com- plained the entire time and made me drive him to McDonalds on the way home. Live ood is vegan, uncooked, unprocessed and usually organic. It is said to heighten the nutritional value o ood, as cooking disturbs its molecular make-up and destroys important enzymes contained in it. For the health-conscious vegetari- an or vegan olk, the menu at Blos- soming Lotus reads like a dream. For meat-lovers, words like “kale,” “quinoa” and “tempeh” are as good as gibberish and the absence o any deep-ried, meat-based prod- ucts on the menu is both upsetting and conusing. I ordered t he Live Falael Wrap, which was also soy- and gluten- ree. It was wrapped in a lea. My riend ordered the most normal-sounding thing on the menu, lasagna, though the words “semolina noodles” and “cashew cream” in the item description nearly made him gag. He reused to admit he liked it, but let it be known that he ate the whole thing. However, he didn’t touch the kale, cucumber and carrot juice I orced him to order as punishment or asking the waitress or a side o veal with his all-natural soy curls. Blossoming Lotus manages to be all vegan and partly raw with- out sacrifcing substance. Portions are large and surprisingly flling. It doesn’t have the atmosphere o a typical raw, vegan joint, by which I mean the waiters were not wearing ethnic-print tunics and there was no incense burning or new-wave trance music playing. Blossom- ing Lotus simply seems like a nice, normal restaurant, with a catch: there’s no meat, some things are not cooked and sometimes your meal comes wrapped in a lea. Blossoming Lotus is located at 1711 Northeast 15th Avenue. Club of the Week: Lewis & Clark Literary Society BY MICHELLE MOULTON Staff Writer Have you ever written a poem or a short story, but had no idea how to improve it? Would you like honest eedback rom your peers in an inormal, supportive setting? You go to Lewis & Clark, chanc- es are you’ve at least attempted a poem or two. LC’s Literary Society is a group co-ounded by Sara Balsom (’14) and Emma Post (’15) at the be- ginning o last semester. Its main purpose is to provide a place or discussion and critique o mem- bers’ work through semi-structured workshops. It is an opportunity or aspiring student poets and writers to learn how to communicate their ity. Oten times you can get lost in your own word.” Te Literary Soci- ety acts as an unbiased blank slate or valuable constructive criticism. Because it is a new group on campus, it currently has only fve to seven consistent members, which means they are constantly interested in attracting new aces, new work and resh ears. Teir small numbers allow or an inti- mate setting ull o jokes, laugher and compliments, in addition to literary criticism. It is a great way to converse with new people and bounce ideas o o one another . I you write in your ree time but have never shown anyone your work, or have never received eed- back, the Literary Society is a won- derul opportunity or you. Even i their work to publishing agencies, such as our annual student-run Lit- erary Review. Tere is no need to be intimi- dated when presenting your work to Literary Review. As Balsom mentioned, “We are all human, no one is perect, and we don’t expect perection. We are not as preten- tious as our name sounds…we are only slightly pretentious.” Submit- ting work is not required; the Liter- ary Society is also a space or those who solely want to discuss. With hopes o receiving und- ing or next year, the Literary So- ciety intends to become more in- volved with literary events around Portland, and hopes to bring speakers to campus. PHOTO COURTESY OF PROFESSOR KEN CLIFTON Joe Yuska hiking on College Outdoor’s Bi rding at Ridgefield National Wildlife Refuge trip
-
Upload
lindseyaryn -
Category
Documents
-
view
218 -
download
0
Transcript of Features - 3/9 (8)
8/2/2019 Features - 3/9 (8)
http://slidepdf.com/reader/full/features-39-8 1/1
8 The Pioneer Log March 9, 2012features
“I’ve been at LC or 25 years. When you’ve been here or thatlong they give you a wool blanketand a coee mug.” Joe Yuska, Di-rector o College Outdoors, cer-tainly deserves warm legs and a
cup o coee. In his time here, hehas helped the program blossomrom a small subsection o Stu-dent Activities to the amazing de-partment it is now, but he didn’t just walk into CO Leadership.
Yuska started out as the Assis-tant Director o Student Activitiesand College Outdoors. “I studiedstream ecology at Oregon State,then graduated and got the job.It paid eight grand a year, but yougot a ree apartment.” Te hous-ing was equivalent to one o the AD residences, located in Odell.
Perspectives with Te Pioneer Log
J O E Y U S K Aof College Outdoors
BY KYLE MCCALL
Staff Writer
When the two departments split, Joe made sure to stay with Col-lege Outdoors, and remains thereto this day. In the job, that is. Hehas since moved o campus.
What does the Director o College Outdoors do with histime? “You send a lot o emails,trying to set up assistant leaders
or this trip or leaders or thattrip. Just yesterday we set up aservice project with an LC grad who is the Director o Natural Areas or Washington State. Stu-dents are going to go out anddo tree planting and bird watch-ing. Tis is just one example, andthere is an incredible amount o organization and planning thatgoes into putting these trips to-gether.”
One o his avorite memoriesrom the job was a trip they didto the Grand Canyon a num-
ber o years back. It was a springbreak service trip studying trees within the canyon.
“We had to backpack with aull pack and all sorts o researchequipment. And you had to wadein the river, up to your chest insome places. So the whole time,your eet are always wet…Tere
was one oreign student who wasrom Korea and had served in themilitary beore coming here. Andone day he turns to me and says,‘Tis is harder than being in thearmy!’”
Now, Yuska takes it a little eas-ier. He spends most o his timedoing administrative work, butstill leads the occasional outdoorstrip to stay in touch with the pro-gram. Last weekend Yuska led aday hike in the Columbia RiverGorge, which he says was a gor-geous experience.
Be lively atBlossoming Lotus
BY MARLY WILLIAMS
Staff Writer
Blossoming Lotus is a com-pletely vegan restaurant specializ-
ing in live, or raw, oods. ToughI’ve been vegetarian or most o my lie, the concept o live ood stillreaks me out, so I expected my frst trip to this stylish NortheastPortland restaurant to be an adven-ture.
For slightly sadistic entertain-ment purposes, I also broughtalong my riend who loves meat al-most to a religious extent. He’s oneo those people who passionately reuses to accept anything less thansteak as real nourishment. Tingspretty much went as I expected: Iound it all a little bizarre, but en-
joyed my meal and let the restau-rant eeling healthy and satisfed.He harassed the waitress, com-plained the entire time and mademe drive him to McDonalds on the way home.
Live ood is vegan, uncooked,unprocessed and usually organic. Itis said to heighten the nutritionalvalue o ood, as cooking disturbsits molecular make-up and destroysimportant enzymes contained in it.For the health-conscious vegetari-an or vegan olk, the menu at Blos-soming Lotus reads like a dream.For meat-lovers, words like “kale,”
“quinoa” and “tempeh” are as goodas gibberish and the absence o any deep-ried, meat-based prod-ucts on the menu is both upsettingand conusing. I ordered the Live
Falael Wrap, which was also soy-and gluten- ree. It was wrapped ina lea. My riend ordered the mostnormal-sounding thing on themenu, lasagna, though the words“semolina noodles” and “cashew cream” in the item descriptionnearly made him gag. He reusedto admit he liked it, but let it beknown that he ate the whole thing.However, he didn’t touch the kale,cucumber and carrot juice I orcedhim to order as punishment orasking the waitress or a side o veal with his all-natural soy curls.
Blossoming Lotus manages to
be all vegan and partly raw with-out sacrifcing substance. Portionsare large and surprisingly flling. Itdoesn’t have the atmosphere o atypical raw, vegan joint, by which Imean the waiters were not wearingethnic-print tunics and there wasno incense burning or new-wavetrance music playing. Blossom-ing Lotus simply seems like a nice,normal restaurant, with a catch:there’s no meat, some things arenot cooked and sometimes yourmeal comes wrapped in a lea.
Blossoming Lotus is located at 1711 Northeast 15th Avenue.
Club of the Week:Lewis & Clark Literary Society
BY MICHELLE MOULTON
Staff Writer
Have you ever written a poemor a short story, but had no ideahow to improve it? Would you likehonest eedback rom your peersin an inormal, supportive setting? You go to Lewis & Clark, chanc-
es are you’ve at least attempted apoem or two.
LC’s Literary Society is a groupco-ounded by Sara Balsom (’14)and Emma Post (’15) at the be-ginning o last semester. Its mainpurpose is to provide a place ordiscussion and critique o mem-bers’ work through semi-structured workshops. It is an opportunity oraspiring student poets and writersto learn how to communicate theirideas to other people through writ-ten word, and to make sure their work is being portrayed the way they want it to be. According to
Balsom, “Criticism is importantbecause it gives you a sense o real-
ity. Oten times you can get lost inyour own word.” Te Literary Soci-ety acts as an unbiased blank slateor valuable constructive criticism.
Because it is a new group oncampus, it currently has only fveto seven consistent members, which means they are constantly interested in attracting new aces,
new work and resh ears. Teirsmall numbers allow or an inti-mate setting ull o jokes, laugherand compliments, in addition toliterary criticism. It is a great way to converse with new people andbounce ideas o o one another.
I you write in your ree timebut have never shown anyone your work, or have never received eed-back, the Literary Society is a won-derul opportunity or you. Even i you have an incomplete poem, theLiterary Society can help you de-velop your writing. Although youcannot publish your work through
the Literary Society, it is a resourceor people who want to submit
their work to publishing agencies,such as our annual student-run Lit-erary Review.
Tere is no need to be intimi-dated when presenting your work to Literary Review. As Balsommentioned, “We are all human, noone is perect, and we don’t expectperection. We are not as preten-
tious as our name sounds…we areonly slightly pretentious.” Submit-ting work is not required; the Liter-ary Society is also a space or those who solely want to discuss.
With hopes o receiving und-ing or next year, the Literary So-ciety intends to become more in-volved with literary events aroundPortland, and hopes to bringspeakers to campus.
If you’d like to participate, meet-ings are uesdays at 6 p.m. and Tursday at 6:30 p.m., usually inthe Spruce Common Room. For more
information, e-mail lclarkwriter@ gmail.com. PHOTOS BY MARLY WILLIAMS
PHOTO COURTESY OF PROFESSOR KEN CLIFTONJoe Yuska hiking on College Outdoor’s Bi rding at Ridgefield National Wildlife Refuge trip
